Texas Cooking

Texas Cooking
* Recipe of the Week Email *

HOT OFFER

Gingerbread Christmas

I love making gingerbread at Christmas. You can make this in a 9 x 13 pan and bring it to the office. Amaze your boss and co-workers! Whipped cream is a great finishing touch, or if you want to be fancy, serve it with brandy sauce. Tis' the season!

******************************

You are reading our Recipe of the Week newsletter. In 2017 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.

Applesauce Gingerbread

An autumn recipe if there ever was one, this gingerbread is heavenly when served warm, with or without whipped cream or vanilla ice cream. You don't need an electric mixer for this easy recipe -- just a big spoon and a willingness to stir.

Ingredients:
  • 1 cup melted butter (2 sticks)
  • 1 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 2 large eggs, lightly beaten
  • 1 cup applesauce
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish, or use baking spray with flour.
  2. Combine the melted butter, brown sugar and molasses in a medium mixing bowl. Add the eggs, stir in the applesauce and beat well.
  3. Sift the flour, baking soda, ginger and cinnamon into the batter. Stir well, scraping sides of bowl and mixing thoroughly.
  4. Pour into the prepared baking dish, and bake for 35 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool for 10 minutes before cutting.
  5. Makes about 12 servings.

Here's a tip for working with molasses: Measure the molasses in the same, unrinsed cup you used to measure the butter. The molasses will slide out of the cup without leaving a drop behind. Of course, this works with honey, too. Serve with whipped cream, vanilla ice cream or Brandy Sauce.

The serving dishes in our photograph are Fiesta dinnerware.

Lone Star List

Important Texas stuff this week.

New Cookbooks We're Reading

Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.


Unsubscribe from the Recipe of the Week Newsletter

Beef Shish-Kabobs Recipe
Warning: include(../templates/header-recipes.php) [function.include]: failed to open stream: No such file or directory in C:\inetpub\txcook_sawyer\recipes\beef-shish-kabob.htm on line 51

Warning: include() [function.include]: Failed opening '../templates/header-recipes.php' for inclusion (include_path='.;C:\php\pear') in C:\inetpub\txcook_sawyer\recipes\beef-shish-kabob.htm on line 51

Beef Shish-Kabobs

When making skewered beef kabobs, try to use a tender cut of meat that you would use for a steak, like beef tenderloin or ribeye. The reason for this is that you are going to cook the kabobs quickly over high heat. The meat will be a nice medium, and your vegetables will be roasted tender-crisp. A cut of meat with more connecting tissue or a better exercised muscle will not be tender when cooked like this. Cuts such as chuck or brisket are best served after a long, slow cooking.
Ingredients:
  • 1 lb. Beef Tenderloin or Ribeye, cut into 3/4 inch cubes
  • 1 Sweet Yellow Onion
  • 1 Red Bell Pepper
  • 12 cherry tomatoes
  • 2 Fresh Jalapeno Peppers
  • 8 limes
  • 1 orange
  • 3 cloves garlic, minced
  • ¼ cup olive oil
  • 2 tablespoons Tabasco sauce
  • Salt and Pepper to taste
  • 8 large wooden skewers soaked in water overnight.
Preparation:
  1. Prepare the veggies.
  2. Cut the onion into quarters and then cut the quarters in half. Cut the bell pepper into pieces slightly larger than the beef. Cut the jalapeno peppers in quarters, remove the pith and seeds (you may want to use gloves for this -- the heat doesn't wash off your hands easily), then cut each quarter in half length-wise. Leave the cherry tomatoes whole.
  3. Place all the veggies into a bowl with the prepared beef.
  4. Roll the limes and orange on the counter with the palm of your hand, and apply pressure to start breaking down the fibers. Cut in half and squeeze the juice into the bowl with the veggies and beef. (Don't worry too much about the seeds.) Don't throw away the limes; they are used as "caps" on the ends of your skewer.
  5. Add the minced garlic, salt and pepper, Tabasco sauce and the olive oil.
  6. Toss lightly to evenly coat. Let marinate for 1 hour.
  7. Skewer the beef and the veggies alternately with the soaked skewers, using the limes on each end of the skewer. You can cook on a grill, or you can broil in a preheated 450F degree oven until the veggies are slightly brown, but still crisp. Check the beef to make sure it's done to your taste; it should be medium by the time the vegetables are starting to cook. If you like your beef well done, the veggies won't mind if they cook a little longer.
  8. Serve with beans and rice and a pile of warm tortillas.

From David Bulla's article on beef steak.

Total time: 1 Hour

Recipe editor

More Recipes

Warning: include(../templates/aside-recipes.php) [function.include]: failed to open stream: No such file or directory in C:\inetpub\txcook_sawyer\recipes\beef-shish-kabob.htm on line 263

Warning: include() [function.include]: Failed opening '../templates/aside-recipes.php' for inclusion (include_path='.;C:\php\pear') in C:\inetpub\txcook_sawyer\recipes\beef-shish-kabob.htm on line 263

Warning: include(../templates/footer.php) [function.include]: failed to open stream: No such file or directory in C:\inetpub\txcook_sawyer\recipes\beef-shish-kabob.htm on line 267

Warning: include() [function.include]: Failed opening '../templates/footer.php' for inclusion (include_path='.;C:\php\pear') in C:\inetpub\txcook_sawyer\recipes\beef-shish-kabob.htm on line 267

Follow Texas Cooking: